What does Chinese pastry mean?

Chinese pastry refers to dim sum originated in China, which is referred to as "midpoint" for short and "pastry" for double. It is a variety of nutritious food with good color, fragrance, taste, shape and quality, which is made of various grains, livestock, fish, shrimp, eggs, milk, vegetables and fruits as raw materials and mixed with various condiments.

There are many classification methods for pastry varieties in China due to the great regional differences, various varieties and complicated colors. According to the geographical classification, it is customarily divided into "southern flavor" and "northern flavor", and it is specifically divided into three major schools: Guangdong style, Soviet style and Beijing style.

1, Cantonese-style pasta: Cantonese-style pasta refers to the pasta made in the Pearl River valley and the southern coastal areas, with Guangdong as the representative, so it is called Cantonese-style pasta. Representative pastry varieties include: barbecued pork bun, shrimp dumpling, manna cake, horseshoe cake, donkey-hide gelatin powder fruit and so on.

2. Su-style cakes: Su-style cakes refer to cakes made in the lower reaches of the Yangtze River in Jiangsu and Zhejiang provinces, so they are called Su-style cakes. Representative pastry varieties are: Huai 'an baozi stuffed bun, Sandingbao, Melaleuca oil cake, Suzhou stone slice, cake dough and so on.

3. Beijing-style cakes: Beijing-style cakes generally refer to cakes made by the Yellow River in most areas of Peking University, including Shandong, North China and Northeast China, with Beijing as the representative, so it is called Beijing-style cakes. Representative pastry varieties are: pea yellow, kidney bean roll, Goubuli steamed stuffed bun, silver silk roll, home-cooked cake and so on.